Garden Sloppy Joes

Name: Garden Sloppy Joes
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 6 Sandwiches
Ingredients: 1 onion; chopped 1 carrot; chopped or shredded 1 green bell pepper; chopped 1 pound lean ground meat (15% fat turkey; chicken or beef) 1 can (8 ounces) tomato sauce 1 can (15 ounces) whole tomatoes; crushed 1 can (8 ounces) mushrooms or ½ pound chopped fresh mushrooms ¼ cup barbecue sauce 6 whole wheat buns; split in half to make 12

Healthy vegetable-packed lunch or dinner favorite!

Video

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Open faced buns with a saucy meat and vegetable mix.

Prep time: 10 minutes
Cook time: 20 minutes
Makes: 6 Sandwiches
Nutrition Facts: View label

Ingredients

1 onion, chopped

1 carrot, chopped or shredded

1 green bell pepper, chopped

1 pound lean ground meat (15% fat turkey, chicken or beef)

1 can (8 ounces) tomato sauce

1 can (15 ounces) whole tomatoes, crushed

1 can (8 ounces) mushrooms or ½ pound chopped fresh mushrooms

¼ cup barbecue sauce

6 whole wheat buns, split in half to make 12

Directions

Wash hands with soap and water.
Sauté onions, carrots, green bell pepper and ground meat in a 2 to 3 quart saucepan over medium-high heat for 5 minutes.
Add tomato sauce, crushed tomatoes, mushrooms and barbecue sauce.
Bring to a boil. Reduce heat and simmer for 15 to 20 minutes or until thick, stirring occasionally.
Toast buns if desired. Spoon sauce over bun halves. Serve open-faced.
Refrigerate leftovers within 2 hours.

Notes

Add your favorite fresh, canned or frozen chopped vegetables.
Try whole wheat English muffins instead of buns.

Comments

Submitted by AliLind on Wed, 04/01/2020 - 13:07

This is really tasty and so easy to make! A great way to get kids to eat some veggies in something that usually is just meat and sauce.

Submitted by ortegafp (not verified) on Mon, 07/20/2015 - 12:18

This a great recipe and an excellent way to sneak vegetables for our kids to eat! I made this recipe as it called for with my summer students. I did however, first brown my meat, drained the fat and than added the vegetables to saute, I waited to add the mushrooms till the last 10 minutes of cooking time since mushrooms cook fast. I modified the recipe by adding 1 teaspoon garlic powder and 1/2 teaspoon paprika to enhance more flavor. I topped it off with low fat chedder cheese on a whole wheat English muffin. It was delicious! I plan to make this recipe for my family on a regular basis!